Color stable iron fortified compositions

ABSTRACT

The present invention relates to color and flavor improvements in iron and zinc supplemented dry beverage powders having fruit and/or botanical flavor. Vitamins such as the B vitamins, vitamin A, vitamin C, and vitamin E can be added to the dry beverage mix. The supplemented dry beverage mix can also contain iodine, niacin and folic acid. In particular, methods for fortifying dry beverage mixes with certain bioavailable zinc and iron compounds without producing reconstituted beverages having undesirable color or flavor are disclosed. Also disclosed are beverages and foods fortified preferably with amino acid chelated iron that do not impart objectionable color due to the inclusion of a ferric ion reducing agent such as ascorbic acid and/or an agent such as citric acid that is capable of preferentially complexing ferric ion in the presence of polyphenols or flavonoids that are typically present in these beverages or foods.

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application is a Continuation of co-pending patentapplication Ser. No. 09/445,630, filed Dec. 9, 1999 and aContinuation-in-Part of application Ser. No. 08/549,109, filed Oct. 27,1995 (now abandoned).

TECHNICAL FIELD

[0002] The present invention relates to dry beverage mixes,ready-to-drink beverages and foods other than beverages supplementedwith iron and optionally zinc compounds that have excellentbioavailability. The iron and zinc compounds herein do not cause anoff-flavor/aftertaste, are stable, and overcome the problem ofdiscoloration often caused by the addition of these minerals to foodsand beverages. The compositions may also include vitamin A, vitamin C,vitamin E, the B vitamins, folic acid and iodine. The present inventionfurther relates to beverages and foods fortified with iron, especiallyamino acid chelated iron, without imparting objectionable color.

BACKGROUND OF THE INVENTION

[0003] In many countries, the average diet does not contain sufficientlevels of iron, zinc, iodine, vitamin A or the B vitamins. Irondeficiency is well documented. Although iron deficiency is one of thefew nutritional deficiencies in the U.S., it is common in mostdeveloping countries. Recent evidence suggests that nutritional zincdeficiency may be common among the people of many developing countrieswhere they subsist on diets of plant origin (e.g. cereal and legume).Marginal zinc deficiency may be widespread even in the U.S. because ofself-imposed dietary restrictions, use of alcohol and cereal proteins,and the increasing use of refined foods which decrease the intake oftrace minerals.

[0004] Iron and zinc deficiencies can be overcome by taking supplements.Other methods of addressing these deficiencies include increasing theintake of foods naturally containing these minerals or fortifying foodand beverage products. Usually, in countries where the people sufferfrom these deficiencies, the economy is such that providing minerals andvitamins as a supplement is expensive and presents significantdistribution logistics problems. In addition, compliance, i.e., havingthe people take the vitamin and mineral supplements on a daily basis, isa serious problem. Accordingly, the delivery of iron and zinc along withother vitamins and minerals in a form that has high bioavailability andat the same time a non-objectionable taste and appearance, and in a formthat would be consumed by a high proportion of the population at risk isdesirable.

[0005] Vitamin and mineral fortified beverages and foods are known.Although substantial progress has been made in reducing iron deficiencyby fortifying products such as infant formulas, breakfast cereals andchocolate drink powders, the formulations require milk which is oftennot available or affordable. Little progress has been made to addressthe problem of iron and zinc deficiencies in the general population.Moreover, little attention has been paid to formulating fruit-flavoreddry beverage mixes supplemented with nutritional amounts (i.e., at least5% of the USRDI) of zinc and iron with or without vitamins. Manyfruit-flavored powdered beverages contain vitamins and/or minerals butseldom contain both zinc and iron at any significant level, see forexample, Composition of Foods: Beverages, Agriculture Handbook No. 8Series, Nutrition Monitoring Division, pgs 115-153.

[0006] There are well recognized problems associated with adding bothvitamins and minerals to beverages. Zinc supplements tend to have anobjectionable taste, cause distortion of taste and cause mouthirritation, see for example U.S. Pat. No. 4,684,528 (Godfrey), issuedAug. 4, 1987. Iron supplements tend to discolor foodstuff, or to beorganoleptically unsuitable. Moreover, it is particularly difficult toformulate products containing minerals and, in particular, mixtures ofbioavailable iron and zinc. These minerals not only affects theorganoleptic and aesthetic properties of beverages, but also undesirablyaffects the nutritional bioavailability of the minerals themselves andthe stability of vitamins and flavors.

[0007] Several problems exist with delivering a mixture of iron and zincwith or without vitamins in a beverage mix. A few of the problems arechoosing iron and zinc compounds which are organoleptically acceptable,bioavailable, cost effective and safe. For example, the water solubleiron and zinc compounds, which are the most bioavailable causeunacceptable metallic aftertaste and flavor changes. In addition, thesoluble iron complexes often cause unacceptable color changes. Evenfurther, the iron complexes themselves are often colored. This makesformulating a dry powder that has a uniform color distribution in themix more difficult. Often the reconstituted beverage does not have asuitable color identifiable with the flavoring agent. If the color ofthe powder, reconstituted beverage or flavor of the beverage issubstantially altered, the beverage will not be consumed. Color andtaste are key to consumer acceptance.

[0008] Many iron sources which have been successful commercially, havebeen found to be unsatisfactory for use herein. For example, U.S. Pat.No. 4,786,578 (Nakel et al), issued November 1988, relates to the use ofiron-sugar complexes suitable for supplementing fruit beverages. Whilethis supplement may produce an acceptable taste in certain fruitflavored beverages, the supplement causes discoloration and consumerdetectable differences in some colored beverages. Iron sources typicallyused to fortify chocolate milk were also found undesirable due to colorproblems and/or flavor problems.

[0009] It has further been found that iron is more bioavailable ifadministered in the form of chelates wherein the chelating ligands areamino acids or protein hydrolysates. See, for example, U.S. Pat. No.3,969,540 (Jensen), issued Jul. 13, 1976 and U.S. Pat. No. 4,020,158(Ashmead), issued Apr. 26, 1977. These chelated iron compounds are knownin the art by various names such as iron proteinates, iron amino acidchelates and peptide or polypeptide chelates. These will be referred toherein simply as “amino acid chelated irons.” A particularly desirableamino acid chelated iron is FERROCHEL made by Albion Laboratories.FERROCHEL is a free flowing, fine granular powder that provides a highbioavailable source of ferrous iron that is typically complexed orchelated with the amino acid glycine.

[0010] Unfortunately, it has also been found that FERROCHEL, when addedto water or other aqueous solutions, imparts relatively quickly a deeprusty yellow color. Such a color can change the color appearance thefood or beverage to which FERROCHEL has been added. In the case of manyfoods and beverages, this color change would be unacceptable. It hasbeen found that FERROCHEL causes unacceptable off-color development invarious foods and beverages by interacting with dietary components suchas the polyphenols and flavonoids. Furthermore, by accelerating theoxidative rancidity of fats and oils, FERROCHEL (like ferrous sulfate)has been found to cause off-flavor in foods and beverages.

[0011] It has now been found that compositions containing particulariron and zinc sources, coloring agents, a flavor component, andoptionally a sweetener are very pleasant to taste and leave noundesirable aftertaste. Further, the composition has a uniform color asa powder and an acceptable color as a reconstituted beverage. The mix isprovided in a manner which avoids agglomeration or caking. Thisfree-flowing convenient form allows the consumer to simply add thedesired level of the mix needed for reconstitution into the beverageform. It has been additionally found that beverages and foods can befortified with iron, especially amino acid chelated iron, withoutimparting objectionable color and taste.

[0012] Accordingly, an object of this invention is to provide a beveragemix supplemented with nutritional amounts of zinc and iron which ispalatable and does not have a disagreeable aftertaste while preservingthe bioavailability of the metal ions.

[0013] Another object of the present invention is to provide drybeverage mixes which immediately upon reconstitution have an acceptablecolor.

[0014] It is a further object of the present invention to fortifybeverages and foods with iron, especially amino acid chelated iron,without imparting objectionable color.

[0015] These and other objects will be obvious from the descriptionherein.

SUMMARY OF THE INVENTION

[0016] The present invention relates to a dry free-flowing beveragecomposition which when reconstituted has a desirable color and is freeof undesirable aftertaste comprising:

[0017] (1) from about 5% to about 100% of the USRDI of iron, whereinsaid iron is encapsulated ferrous sulfate or chelated iron;

[0018] (2) optionally from about 5% to about 100% of the USRDI of zinc;

[0019] (3) from about 0.001% to about 0.5% of a coloring agent;

[0020] (4) from about 0.001% to about 10% of a flavoring agent whereinsaid flavoring agent is selected from fruit or botanical flavors, ormixtures thereof, and

[0021] (5) from about 1% to about 50% citric acid, sodium citrate,tartaric acid or malic acid or mixtures thereof; or other edible acidsufficient to lower the pH to between 3 and 4.5 in the finishedbeverage.

[0022] The dry beverage mixes of the present invention may also containa sweetener. In addition, the dry beverage mix can contain vitamin A,vitamin C, vitamin E, vitamin B₁₂, vitamin B₂, vitamin B₆, vitamin D,folic acid, iodine, thiamine, niacin, fluoride and calcium. Polyphenolsand/or flavonoids such as tannic acid may also be added for astringency.A one unit portion of the finished beverage provides from 5% to 200% ofthe USRDI for these other vitamin and mineral materials.

[0023] The present invention further relates to beverages and foods,especially dry beverage mixes and ready-to-drink beverages which are notcarbonated and aqueous foods other than beverages, that are fortifiedwith iron, especially amino acid chelated iron, without impartingobjectionable color. These beverages and foods comprise:

[0024] (1) from about 5% to about 100% of the USRDI of iron;

[0025] (2) optionally from about 5% to about 100% of the USRDI of zinc;

[0026] (3) from about 0.001% to about 0.5% of a coloring agent;

[0027] (4) optionally from about 0.001% to about 10% of a flavoringagent wherein said flavoring agent is selected from fruit or botanicalflavors, or mixtures thereof; and

[0028] (5) at least one agent selected from ferric ion reducing agentsand agents capable of preferentially complexing ferric ion in thepresence of polyphenols, phenolic acids or flavonoids in an amountsufficient such that the beverage or food, in the absence of thecoloring agent, has a Hunter-L value of 11 or greater as measuredaccording to the Tannic Acid Test;

[0029] (6) wherein the beverage or food has a pH of about 5 or less, asis or when dissolved in an aqueous liquid.

[0030] It is believed that off-color development caused in ironfortified beverages and foods occurs when ferrous ion is converted toferric ion that then complexes with other dietary components in thebeverage or food such as polyphenols and flavonoids. However, it hasbeen surprisingly found that ferric ion will not cause such off-color ifa ferric ion reducing agent, such as ascorbic acid, and/or an agent suchas citric acid that is capable of preferentially complexing ferric ionin the presence of polyphenols or flavonoids that are typically presentin these beverages or foods, is included appropriate amounts. Theability of these complexing and/or reducing agents to prevent off-colordevelopment has also been found to be pH dependent. While the optimum pHcan vary depending on the particular complexing or reducing agent, a pHabout 5 or less has been found to be suitable for the range ofcomplexing and reducing agents that can be used in the presentinvention.

DETAILED DESCRIPTION OF THE INVENTION

[0031] As used herein, the term “comprising” means various componentsconjointly employed in the preparation of the dry fruit flavoredbeverage mix of the present invention. Accordingly, the, terms“consisting essentially of” and “consisting of” are embodied in the term“comprising”.

[0032] As used herein the term “fruit flavors” refers to those flavorsderived from the edible reproductive part of the seed plant, especiallyone having a sweet pulp associated with the seed, for example, apples,oranges, lemon, limes, etc. Also included within the term fruit flavorare synthetically prepared flavors made to simulate fruit flavorsderived from natural sources. These fruit flavors can be derived fromnatural sources such as fruit juices and flavor oils or syntheticallyprepared. If desired, fruit juices, including orange, pineapple, lemon,lime, apple and grape can be used as a flavor component.

[0033] As used herein, the term “botanical flavor” or “botanicalextract” refers to flavors derived from parts of the plant other thanthe fruit. As such, botanical flavors can include those flavors derivedfrom nuts, bark, roots and leaves. Also included within this term aresynthetically prepared flavors made to simulate botanical flavorsderived from natural sources. Examples of botanical flavors includehibiscus, marigold, chrysanthemum and the like. These botanical flavorscan be derived from natural sources such as essential oils and extractsor be synthetically prepared.

[0034] As used herein, the term “coloring agent” or “color” refers to anedible food color or materials which color the beverage such asriboflavin and/or β-carotene.

[0035] As used herein, the term “total moisture” means the total waterpresent in the dry mix that includes the water present in the flavoringagent, sugars, minerals, vitamins and other ingredients.

[0036] As used herein, the terms “beverage” or “finished beverage” meansthe drink that is prepared by mixing the dry mixes of present inventionwith or without additional sweetener and an aqueous liquid.

[0037] As used herein, the terms “per serving”, “per unit serving” or“serving size” refers to 250 mls of the finished beverage.

[0038] As used herein, the “reconstituted” refers to a finished beverageprepared by mixing the requisite dry powder mix of the present inventionwith a sweetener and the appropriate level of diluent (typically water)or by mixing the fully sweetened powder with the appropriate level ofdiluent.

[0039] As used herein, all parts, percentages and ratios are based onweight unless otherwise specified.

[0040] The dry beverage mix further comprises nutritionally supplementalamounts of vitamins and minerals. As used herein, “nutritionallysupplemental amounts” are amounts of vitamins and minerals used in thedry beverage mix herein which provide a measurable nourishing amount ofthe minerals and vitamins. As used herein, “nutrients” refers generallyto minerals and vitamins.

[0041] The U.S. Recommended Daily Intake (USRDI) for vitamins andminerals are defined and set forth in the Recommended Daily DietaryAllowance-Food and Nutrition Board, National Academy ofSciences-National Research Council. A serving size of 250 mls preparedby dissolving about 35 grams of the semi-sweetened dry beverage mix orabout 125 grams of the fully sweetened dry beverage mix in one liter ofwater is used to calculate USRDI values herein. When no sugar is used inthe dry mix, about 6 gm of dry mix will generally provide the USRDI ofvitamins and minerals.

[0042] As used herein, a nutritionally supplemental amount of mineralsother than iron or zinc is at least about 5%, preferably from about 10%to about 200%, of the USRDI of such minerals. As used herein, anutritionally supplemental amount of vitamins is at least about 5%,preferably from about 20% to about 200%, more preferably from about 25%to 100%, of the USRDI of such vitamins.

[0043] It is recognized, however, that the preferred daily intake of anyvitamin or mineral may vary with the user. For example, personssuffering with anemia may require an increased intake of iron. Personssuffering vitamin deficiencies or who have poor diets will require morevitamin A, vitamin C and vitamin B₂, particularly growing children indeveloping countries. Such matters are familiar to physicians andnutritional experts, and usage of the compositions of the presentinvention may be adjusted accordingly.

[0044] As used herein, the terms “which is not carbonated” or“noncarbonated” means a beverage or food which has less than about 0.5volumes of dissolved carbon dioxide.

[0045] As used herein, the term “aqueous food” means a food thatcontains water or is normally reconstituted with water beforeconsumption.

[0046] Iron Source

[0047] The iron compounds which have been found useful for the purposeof the present invention are ferrous sulfate encapsulated in ahydrogenated soybean oil matrix, for example., CAP-SHURE® available fromBalchem Corp., Slate Hill, N.Y. and chelated iron (i.e., ferrous)wherein the chelating agents are amino acids, for example., FERROCHELAMINO ACID CHELATE available from Albion Laboratories, Inc., Clearfield,Utah). Other solid fats can be used to encapsulate the ferric sulfate,such as, tristearin, hydrogenated corn oil, cottonseed oil, sunfloweroil, tallow and lard.

[0048] Ferrous iron is typically better utilized by the body than ferriciron. Highly bioavailable food grade ferrous salts that can be used inthe present invention include ferrous sulfate, ferrous fumarate, ferroussuccinate, ferrous gluconate, ferrous lactate, ferrous tartrate, ferrouscitrate, ferrous amino acid chelates, as well as mixtures of theseferrous salts. While ferrous iron is typically more bioavailable,certain ferric salts can also provide highly bioavailable sources ofiron. Highly bioavailable food grade ferric salts that can be used inthe present invention are ferric saccharate, ferric ammonium citrate,ferric citrate, ferric sulfate, ferric chloride, as well as mixtures ofthese ferric salts.

[0049] Ferrous amino acid chelates particularly suitable as highlybioavailable amino acid chelated irons for use in the present inventionare those having a ligand to metal ratio of at least 2:1. For example,suitable ferrous amino acid chelates having a ligand to metal mole ratioof two are those of formula: Fe(L)₂ where L is an alpha amino acid,dipeptide, tripeptide or quadrapeptide reacting ligand. Thus, L can beany reacting ligand that is a naturally occurring alpha amino acidselected from alanine, arginine, asparagine, aspartic acid, cysteine,cystine, glutamine, glutamic acid, glycine, histidine, hydroxyproline,isoleucine, leucine, lysine, methionine, omithine, phenylalanine,proline, serine, threonine, tryptophan, tyrosine and valine ordipeptides, tripeptides or quadrapeptides formed by any combination ofthese alpha amino acids. See U.S. Pat. No. 3,969,540 (Jensen), issuedJul. 13, 1976 and U.S. Pat. No. 4,020,158 (Ashmead), issued Apr. 26,1977; U.S. Pat. No. 4,863,898 (Ashmead et al), issued Sep. 5, 1989; U.S.Pat. No. 4,830,716 (Ashmead), issued May 16, 1989; and U.S. Pat. No.4,599,152 (Ashmead), issued Jul. 8, 1986, all of which are incorporatedby reference. Particularly preferred ferrous amino acid chelates arethose where the reacting ligands are glycine, lysine, and leucine. Mostpreferred is the ferrous amino acid chelate sold under the Trade nameFERROCHEL by Albion Laboratories where the reacting ligand is glycine.

[0050] In addition to these highly bioavailable ferrous and ferricsalts, other sources of bioavailable iron can be included in the ediblemixes and ready-to-serve beverages of the present invention. Othersources of iron particularly suitable for fortifying edible mixes andready-to-serve beverages of the present invention included certainiron-sugar-carboxylate complexes. In these iron-sugar-carboxylatecomplexes, the carboxylate provides the counterion for the ferrous(preferred) or ferric iron. The overall synthesis of theseiron-sugar-carboxylate complexes involves the formation of acalcium-sugar moiety in aqueous media (for example, by reacting calciumhydroxide with a sugar, reacting the iron source (such as ferrousammonium sulfate) with the calcium-sugar moiety in aqueous media toprovide an iron-sugar moiety, and neutralizing the reaction system witha carboxylic acid (the “carboxylate counterion”) to provide the desirediron-sugar-carboxylate complex. Sugars that can be used to prepare thecalcium-sugar moiety include any of the ingestible saccharidicmaterials, and mixtures thereof, such as glucose, sucrose and fructose,mannose, galactose, lactose, maltose, and the like, with sucrose andfructose being the more preferred. The carboxylic acid providing the“carboxylate counterion” can be any ingestible carboxylic acid such ascitric acid, malic acid, tartaric acid, lactic acid, succinic acid,propionic acid, etc., as well as mixtures of these acids.

[0051] These iron-sugar-carboxylate complexes can be prepared in themanner described in U.S. Pat. Nos. 4,786,510 and 4,786,518 (Nakel et al)issued Nov. 22, 1988, both of which are incorporated by reference. Thesematerials are referred to as “complexes,” but they may, in fact, existin solution as complicated, highly hydrated, protected colloids; theterm “complex” is used for the purpose of simplicity.

[0052] The amount of iron compound added to the beverage dry mix canvary widely depending upon the level of supplementation desired in thefinal product and the targeted consumer. The USRDI for iron generallyrange from 10 mg per 6 kg female or male to 18 mg per 54-58 kg female,depending somewhat on age. The iron fortified compositions of thepresent invention typically contain from about 5% to about 100% USRDI ofiron (based per serving) to account for iron which is available fromother dietary sources (assuming a reasonably balanced diet). Preferablythe compositions contain from about 15% to about 50%, and mostpreferably about 20% to about 40% of the USRDI for iron.

[0053] Zinc Source

[0054] The zinc compounds which can be used in the present invention canbe in any of the commonly used forms such as the sulfate, chloride,acetate, gluconate, ascorbate, citrate, aspartate, picolinate, aminoacid chelated zinc, as well as zinc oxide. It has been found, however,because of taste reasons, that zinc gluconate and amino acid chelatedzinc are particularly preferred. The zinc fortified composition of thepresent invention typically contain from about 5% to about 100% USRDI ofzinc (based per serving) to account for that which is available fromother dietary sources (assuming a reasonably balanced diet). Preferablythe compositions contain from about 15% to about 50% and, preferablyfrom about 25% to 40% of the USRDI for zinc.

[0055] Other Vitamins and Minerals

[0056] The dry beverage mix of the present invention can contain inaddition to iron and zinc, other vitamins and minerals, for examplevitamin C, calcium, vitamin A, vitamin C, niacin, thiamin, vitamin B₆,vitamin B₂, vitamin B 12, folic acid, and iodine.

[0057] Current USRDI values for most healthy adults are generally:vitamin C (60 mg), vitamin A as retinol (1 mg) or as β-carotene (3 mg),vitamin B₂ (1.7 mg), niacin (20 mg), thiamin (1.5 mg), vitamin B₆ (2.0mg), folic acid (0.4 mg), vitamin B₁₂ (6 μg), and vitamin E (30international units) and for iodine is 150 μg.

[0058] The USRDI for calcium will range from 360 mg per 6 kg for infantsto 1200 mg per 54-58 kg female, depending somewhat on age. Moreover, itcan be difficult to supplement beverages with more than 20-30% USRDI ofcalcium (based per serving) without encountering precipitation and ororganoleptic problems. However, this level of supplementation isequivalent to that provided by cow's milk, and is therefore acceptable.

[0059] Commercially available sources of vitamin C can be used herein.Encapsulated ascorbic acid and edible salts of ascorbic acid can also beused. Typically, from about 5% to about 200% of the USRDI of vitamin Cis used in the dry beverage mix. Preferably from about 25% to about150%, and most preferably about 100% of the USRDI for vitamin C is usedin 35 g of the dry beverage mix.

[0060] Commercially available vitamin A sources can also be incorporatedinto the dry beverage mix. A single serving preferably contains fromabout 5% to about 100% and most preferably contains about 25% of theUSRDI of vitamin A. Vitamin A can be provided, for example, as vitamin Apalmitate (retinol palmitate) and/or as beta-carotene. It can be as anoil, beadlets or encapsulated. As used herein, “vitamin A” includesvitamin A, β-carotene, retinol palmitate and retinol acetate.

[0061] Commercially available sources of vitamin B₂ (riboflavin) can beused herein. The resulting dry beverage mix preferably contains (perserving) from about 5% to about 200% and most preferably contains fromabout 15% to about 35% of the USRDI of vitamin B₂. Vitamin B₂ is alsocalled riboflavin.

[0062] Commercial sources of iodine, preferably as an encapsulatediodine are used herein. Other sources of iodine include iodinecontaining salts, e.g., sodium iodide, potassium iodide, potassiumiodate, sodium iodate, or mixtures thereof. These salts may beencapsulated.

[0063] Nutritionally supplemental amounts of other vitamins forincorporation into the dry beverage mix include, but are not limited to,vitamins B₆ and B₁₂, folic acid, niacin, pantothenic acid, folic acid,and vitamins D and E. Typically, the dry beverage mix contains at least5%, preferably at least 25%, and most preferably at least 35% of theUSRDI for these vitamins. Other vitamins can also be incorporated intothe dry beverage mix depending on the nutritional needs of the consumersto which the beverage product is directed.

[0064] Nutritionally supplemental amounts of other minerals forincorporation into the dry beverage mix include, but are not limited to,calcium, and copper. Any water soluble salt of these minerals can beused, e.g., copper sulfate, copper gluconate, copper citrate. Apreferred calcium source is a calcium citrate-malate compositiondescribed in U.S. Pat. Nos. 4,789,510, 4,786,518 and 4,822,847. Calciumin the form of calcium phosphate, calcium carbonate, calcium oxide,calcium hydroxide, calcium lactate and amino acid chelated calcium canalso be used.

[0065] Coloring Agent

[0066] The key to obtaining a uniform color in the dry beverage mix ofthe present invention is the incorporation of small amounts of coloringagent. FD&C dyes (e.g. yellow #5, blue #2, red #40) and/or FD&C lakesare preferably used. By adding the lakes to the other powderedingredients, all the particles, in particular the colored iron compound,are completely and uniformly colored and a uniformly colored beveragemix is attained. Preferred lake dyes which may be used in the presentinvention are the FDA-approved Lake, such as Lake red #40, yellow #6,blue #1, and the like. Additionally, a mixture of FD&C dyes or a FD&Clake dye in combination with other conventional food and food colorantsmay be used. However, it has been found, that when FD&C food dyes, notof the lake type are used exclusively, the color of the beverage mix isnot uniform. In addition, substantial packing and caking occurs. Theexact amount of coloring agent used will vary, depending on the agentsused and the intensity desired in the finished product. The amount canbe readily determined by one skilled in the art. Generally the coloringagent should be present at a level of from about 0.001% to about 0.5%,preferably from about 0.004% to about 0.1% by weight of the dry powder.When the beverage is lemon flavored or yellow in color, riboflavin canbe used as the coloring agent. β-carotene and riboflavin both contributeto the color of orange beverages.

[0067] Flavoring Agent

[0068] The dry beverage mix can be flavored with any natural orsynthetically prepared fruit or botanical flavors or with mixtures ofbotanical flavors and fruit juice blends. Suitable natural or artificialfruit flavors include lemon, orange, grapefruit, strawberry, banana,pear, kiwi, grape, apple, lemon, mango, pineapple, passion fruit,raspberry and mixtures thereof. Suitable botanical flavors includejamaica, marigold, chrysanthemum, tea, chamomile, ginger, valerian,yohimbe, hops, eriodictyon, ginseng, bilberry, rice, red wine, mango,peony, lemon balm, nut gall, oak chip, lavender, walnut, gentiam, luohan guo, cinnamon, angelica, aloe, agrimony, yarrow and mixturesthereof. From about 0.01% to about 10% of these flavors can be used.Preferably from about 0.02% to 8% is used. Dry fruit juices can also beused as flavorants. The actual amount of flavoring agent will depend onthe type of flavoring agent used and the amount of flavor desired in thefinished beverage. Tannic acid or other similar acids can be used toprovide an astringent taste to the beverage. From about 0.001% to about10% tannic acid is used. Other flavor enhancers, as well as flavorantssuch as chocolate, vanilla, etc., can also be used.

[0069] Acid Component

[0070] An important component of the fruit flavor system and drybeverage mix is an edible acid which lowers the pH to less than 4.5.Preferably the pH is from 3.2 to 4.5. These acids may be used alone orin combination. Generally from about 1% to 50% citric and/or malic acidis used, preferably from about 8% to about 20%, and more preferably fromabout 9% to about 17% citric and/or malic acid is used. Typically alevel of from about 0.01% to about 10% tannic acid, malic acid ortartaric acid and mixtures thereof are used with certain botanicalflavors to impart astringency. Citric and malic acids are naturallypresent in fruit juices and therefore juices or dried juice powders maybe used as the source of the acid or acid mixture. Other edible acidsthat can be used include phosphoric, acetic acid, lactic acid, andmaleic acid.

[0071] Sweetener

[0072] The dry beverage mix of the present invention further comprisesfrom 0% to 98% sweetener. From 10% to about 98%, more preferably fromabout 50% to about 90%, by weight of particulate sugar or sweetener isused. Suitable particulate sugars can be granulated or powdered, and caninclude sucrose, fructose, dextrose, maltose, lactose and mixturesthereof. Most preferred is sucrose. When artificial sweeteners are used,the level of sweetener is considerably lower, usually from about 0.05%to about 10% is used. Often gums, pectins and other thickeners are usedwith artificial sweeteners to act as bulking agents and provide textureto the reconstituted dry beverage. Mixtures of sugars and artificialsweeteners can be used.

[0073] In addition to the added particulate sugar in the dry beveragemix, other natural or artificial sweeteners can also be incorporatedtherein. Other suitable sweeteners include saccharin, cyclamates,acesulfam-K, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners(e.g. aspartame), L-aspartyl-D-alanine amides disclosed in U.S. Pat. No.4,411,925 to Brennan et al., L-aspartyl-D-serine amides disclosed inU.S. Pat. No. 4,399,163 to Brennan et al.,L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in U.S.Pat. No. 4,338,346 to Brand, L-aspartyl-1-hydroxyethyalkaneamidesweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi,L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed inEuropean Patent Application 168,112 to J. M. Janusz, published Jan. 15,1986, and the like. A particularly preferred optional and additionalsweetener is aspartame.

[0074] Other Ingredients

[0075] The dry beverage mix can further comprise other ingredientscommonly used in food or beverage products to provide flavor,aesthetics, texture, stability, anticaking or nutritional benefits. Asdescribed hereinafter, such optional other ingredients will typically beincorporated into the beverage premix, although such ingredients canalso be incorporated individually or in various combinations into thedry beverage mix.

[0076] Clouding/Thickening Agent

[0077] The dry beverage mix may further comprise from about 0% to about15%, preferably from about 0.02% to about 10%, by weight of a thickeningor cloud agent. Most preferably from about 1% to about 5% is used. Anyknown or conventional thickening and clouding agents can be used. Thethickening or cloud agent can also help prevent sedimentation of thereconstituted dry beverage mix. The thickeners also help to mask bitterand astringent flavors.

[0078] Any food grade thickening or cloud agent can be used in the drybeverage mix provided that it is compatible with the other essentialingredients therein. Suitable thickening or cloud agents include, butare not limited to, carboxymethylcellulose (CMC), carrageenan, xanthan,pectin, guar and various food starches (modified and unmodified), cornsyrup solids and vegetable oils or partially hydrogenated vegetableoils. Selection of the thickening agent will be determined primarily bycost, and secondarily by thickening-enhancing characteristics. Mixturesof these agents can also be used. A preferred clouding/thickening agentis a mixture of from 40% to 60% corn syrup solids, 20% to 35% modifiedfood starch, 8% to 20% partially hydrogenated soybean oil and 1% to 5%xanthan gum.

[0079] Antioxidant

[0080] The beverage premix may further comprise a food grade antioxidantin an amount sufficient to inhibit oxidation of materials, especiallylipids, in the dry beverage mix. Excessive oxidation can contribute tooff-flavor development and flavor loss. Excessive oxidation can alsolead to degradation and inactivation of any ascorbic acid or othereasily oxidized vitamin or minerals in the mix.

[0081] Known or conventional food grade antioxidants can be used in thedry beverage mix. Such food grade antioxidants include, but are notlimited to, butylated hydroxyanisole (BHA), butylated hydroxytoluene(BHT), and mixtures thereof. Selection of an effective amount of a foodgrade antioxidant is easily determined by the skilled artisan.Limitations on such amounts or concentrations are normally subject togovernment regulations.

[0082] To further enhance oxidative stability, the dry beverage mixshould be packaged in a moisture impervious container. Such containersinclude, for example, foil lined packages, metal cans and plastic orlaminated packages. Foil lined packages or other oxygen and waterimpermeable containers are preferred. The dry beverage mix can bepackaged under nitrogen, carbon dioxide or other inert non-oxidizinggases to further enhance oxidative stability. Such packaging methods arewell known in the art. Moisture content should not exceed about 6% byweight of the dry beverage mix.

[0083] Complexing/Reducing Agents and pH

[0084] To prevent off-color development caused by fortification ofbeverages or foods with iron according to the present invention, it isimportant to include at least one agent selected from: (1) ferric ionreducing agents (i.e., a reducing agent capable of reducing any ferricion that is formed to ferrous ion); (2) agents capable of preferentiallycomplexing ferric ion in the presence of polyphenols (e.g., tannins suchas tannic acid), phenolic acids (e.g., gallates, caffeic, chlorogenicacid) or flavonoids (e.g., anthocyanins, catechins, flavonols) that aretypically present in these beverages or foods. Suitable reducing agentsinclude ascorbic acid, ascorbyl palmitate, sodium bisulfite, erythorbicacid, as well as mixtures of these reducing agents. The preferredreducing agent is ascorbic acid. Suitable complexing agents includehydroxypolycarboxylic acids such as citric acid, tartaric acid, andmalic acid, polyphosphates and their respective salts such as sodiumhexametaphosphate, sodium trimetaphosphate, and sodium tripolyphosphate,aminopolycarboxylic acids and their respective partial salts such asethylenediamine tetraacetic acid, the disodium salt of ethylenediaminetetraacetic acid, and diethylenetriamine pentaacetic acid, certain shortchain carboxylic acids such as lactic acid and acetic acid, as well asmixtures of these complexing agents. Preferred complexing agents arecitric acid, tartaric acid, sodium hexametaphosphate and ethylenediaminetetraacetic acid (EDTA).

[0085] These complexing agents and/or reducing agents are included inthe food or beverage in an amount sufficient to prevent the iron sourcefrom generating undesired off-colors. What constitutes such an amount isbased on the Hunter-L value of the beverage or food (in the absence ofany coloring agents) according to the present invention is determined bythe Tannic Acid Test. The Tannic Acid Test measures the Hunter-L colorof a mixture containing tannic (240 mg), the iron source (equivalent toat least 5 mg of iron), and an appropriate amount of the complexingand/or reducing agent. This mixture is dissolved in deionized water (240ml). For most iron sources, the color can be measured within 15 minutes.However, color of some more slowly dissolving/oxidizing iron sources,such as ferric saccharate, should normally be measured after 24 hours.The amount of the complexing and/or reducing agent will be sufficient ifthe Hunter-L value of the measured solution is about 11 or greater(typically in the range of from about 12 to about 14). Conversely, theamount of the complexing and/or reducing agent will be insufficient ifthe Hunter-L value is less than about 11 and is typically evidenced bythe formation of a purple or red-purple color in the measured solution.

[0086] In the case of citric acid, a ratio of complexing agent to ironsource in the range of from about 1:1 to about 2000:1, preferably aboutfrom about 20:1 to about 500:1, is usually sufficient to preventundesired color formation. In the case of ascorbic acid, a ratio ofreducing agent to iron source in the range of from about 4:1 to about50:1, preferably about from about 8:1 to about 25:1, is usuallysufficient to prevent undesired color formation. Suitable ratios for theother complexing and/or reducing agents can be determined similarlyusing the Tannic Acid Test.

[0087] The ability of these complexing and/or reducing agents to preventoff-color development has also been found to be pH dependent. Theoptimum pH can vary depending on the particular complexing or reducingagent. Since these complexing and/or reducing agents are acids, keepingthe pH of the beverage or food at or below the pKa of the acid willnormally be sufficient. In this regard, a pH about 5 or less has beenfound to be suitable for the range of complexing and reducing agentsthat can be used in the present invention varies depending on theantioxidant or chelant/complexing agent used. Typically, the pH is keptin the range of from about 2 to about 5, preferably from about 2.5 toabout 4.5.

[0088] Dry Beverage Mix

[0089] The dry beverage mix of the present invention can be diluted withwater to form noncarbonated beverages or carbonated water to form acarbonated beverages.

[0090] The dry beverage mix of the present invention is a flowableparticulate composition containing not more than about 6% by weight oftotal moisture. It is desirable to keep the total moisture level in thedry beverage mix below 6% to avoid degradation of the vitamins and otherundesirable reactions. Preferably the moisture content is below about3%, and is typically in the range of from about 4 to about 5%.

[0091] A single serving size of the dry beverage mix will vary withindividual consumer preference and with the specific dry beverage mixformulation. It is especially important that the product formulationdelivers the desired amount of vitamins and minerals per single servingof the diluted beverage product. Generally, a liter of the beverage canbe prepared by using from about 35 to about 125 grams of the drybeverage mix when sugar is used as the sweetener and about 6 gms when anartificial sweetener is used.

[0092] The dry beverage mixes of the present invention may be made as asemi-sweetened powder of as a fully sweetened powder. Preparation of aflavored beverage from the semi sweetened dry beverage mix will involvemixing from about 20 grams to about 35 grams of the dry beverage mixwith about 30 grams to about 85 grams of sugar in addition to a diluent(e.g., tap water). Preparation of a flavored beverage from the fullysweetened dry beverage mix will involve simply mixing from about 70 toabout 125 grams of the dry beverage mix with a diluent. The diluent canbe hot or cold. Typically, about 1,000 mls of diluent will be added persingle serving of the dry beverage mix to form a reconstitutedfruit/botanical flavored beverage.

[0093] Preparation of the Dry Beverage Mix

[0094] The dry mixes of the present invention may be prepared by avariety of means such as dry blending the ingredients, spray drying,agglomeration, drum drying and other conventional means of providing adry mix of uniform consistency. The preferred process comprises admixingthe requisite amounts of essential ingredients of the dry beverage mixdescribed herein before. Preferably, the mixing is done usingconventional plow type or paddle mixers.

[0095] Preferably, the process comprises dry mixing all otheringredients except the sugar as an isolated premix and then dry mixingthis isolated admixture with the sugar to form the dry beverage mix ofthe present invention. The particulate sugar, flavors, vitamins,minerals and encapsulated flavor are preferably admixed together toallow the fine flavor particles to adhere around the sugar particles.This will improve dispersability of the dry beverage mix whenreconstituted with water.

[0096] The physical form of the dry beverage mix can be tailoredaccording to consumer preferences. For example, the dry beverage mix canbe processed into a less dense, agglomerated mixture or left as a finepowder.

[0097] Ready-to-Drink Beverages and Foods Other Than Beverages

[0098] The present invention is also useful in ready-to-drink beveragesand a variety of aqueous foods other than beverages. These include bakedgood mixes (e.g., bread, cakes, brownies, muffins, cookies, pastries,pies, crackers, pie crusts), fried snacks derived from potatoes, corn,wheat and other grains (e.g., Pringle's potato chips, corn chips,tortilla chips), other fried farinaceous snack foods (e.g., frenchfries, doughnuts, fried chicken), dairy products and artificial dairyproducts (e.g., butter, ice cream and other fat-containing frozendesserts, yogurt, and cheeses, including natural cheeses, processedcheeses, cream cheese, cottage cheese, cheese foods and cheese spread,milk, cream, sour cream, butter milk, and coffee creamer), cerealproducts, baby foods or formulas, puddings, ice cream, dips, syrups, pieand other dessert fillings, frostings, emulsified spreads such as saladdressings, mayonnaise and margarines, various kinds of soups, dips,sauces and gravies.

[0099] The preparation of ready-to-serve beverages can be carried out ina similar manner to the preparation of dry beverage mixes, at least asit relates to the dry ingredients (e.g., iron source, milk solids,vitamins and other minerals, etc.). The primary difference is theaddition of an aqueous fluid, typically in an amount of from about 60 toabout 98%, preferably from about 75 to about 95%, of the finishedready-to serve beverage product. Suitable aqueous fluids include waterand milk.

EXAMPLE 1

[0100] A lemon flavored drink mix made from a lemon/lime combination(herein after “limon”) drink mix is prepared from the followingingredients: INGREDIENT Percent by Weight granulated sucrose 73.9vitamin premix¹ 1 flavors² 4.9 clouding agent³ 1.4 citric acid 12.0 zincgluconate 0.4 ferric saccharate 0.6 sodium citrate 5.1 color 0.1 Total100.00 Vitamin Premix¹ Vitamin C 60.2 Vitamin A 4.9 Vitamin E 14.9Vitamin B₂ 0.6 Vitamin B₁₂ 2.1 Vitamin B₆ 0.6 Folic Acid 0.1Maltodextrin 16.6

[0101] A limon flavored, semi-sweetened mix is prepared by dry blendingall the ingredients except for the coloring agent in a mixer. The coloris then added to the aforementioned dry blend followed by additional dryblending for a period of time sufficient to provide even colordistribution and uniform mixture. The dry mixture is then passed througha number 20 Tyler mesh screen and then through a number 30 Tyler meshscreen. The final product is agitated and packed into cans.

[0102] A sample of the mixture (35 gm) is blended with 1,000 ml of waterfollowed by stirring. For comparative purposes, dry limon flavored mixesof Example 2 and Example 3 containing the following ingredients areprepared by the aforementioned procedure. INGREDIENT Percent by Weightgranulated sucrose 74.1 vitamin premix¹ 1 flavors² 4.9 clouding agent³1.4 color 0.1 citric acid 12.6 zinc gluconate 0.4 encapsulated ferroussulfate⁴ 0.4 sodium citrate 5.1 Total 100

EXAMPLE 3

[0103] INGREDIENT Percent by Weight granulated sucrose 74.2 vitaminpremix¹ 1 flavors² 4.9 clouding agent³ 1.4 color 0.1 citric acid 12.6zinc gluconate 0.4 Ferrochel amino acid chelate⁴ 0.3 sodium citrate 5.1Total 100

[0104] Upon preparing beverages from the aforementioned lemon-lime drymixes, it was observed that the beverages containing encapsulatedferrous sulfate and Ferrochel amino acid chelate were similar and had anaceceptable green color. Suprisingly, the beverage containing theferrous saccharate was discolored (i.e., muddy yellow-green). It wasfurther observed that after about 4-6 hours of standing at roomtemperature, the beverage containing the ferric saccharate changed to amore acceptable color.

EXAMPLE 4

[0105] A Hunter Color Difference Meter was used to measure the degree ofoff-color produced by the addition of iron to the beverages preparedfrom the aforementioned dry mixes. Example 1 was read as prepared andthen allowed to sit at room temperature for 24 hours in order to obtaina reading on the more acceptable product. The color coordinates of thiscolor meter are L=visual lightness/darkness, a=redness-to-greenness, andb=yellowness-to-blueness. ΔL, Δa, and Δb represent differences betweenthe L, a, and b of samples. ΔE is the total color difference. This wascalculated from the equation ΔE={square root}(L₁-L₂)²+(a₁-a₂)²+(b₁-b₂)²,where L₁, a₁ and b₁ are the initial readings and L₂, a₂ and b₂ are thereadings after aging for 24 hours at 75° F. (23.8° C.) A ΔE readinggreater the 3.0 indicates that there will be a consumer noticeabledifference in these products. The results are present in Table 1. TABLE1 Sample L₁ a₁ b₁ L₂ a₂ b₂ ΔL Δa Δb ΔE No iron 28.5 −6.9 13.1 27.1 −9 141.96 4.41 0.81 2.68 Example 1 25.6 −3.2 12.3 25.6 −8.6 12.9 0 29.16 0.365.43 Example 2 28.1 −7.8 12.5 26.5 −9.8 13.3 2.56 4 0.64 2.68 Example 327.7 −8.3 12.2 26.2 −9.7 12.8 2.25 1.96 0.36 2.14

[0106] The data from beverages prepared according to Examples 2 and 3showed small differences in color which are not consumer noticeable. Theexamples prepared using encapsulated ferrous sulfate and chelated ironwere also similar in characteristics to that of the no iron beverage.However, the data from the beverage prepared according to Example 1showed that it was significantly different from the other samples, andhad a consumer detectable color difference after aging. For comparativepurposes, similar tests were run using orange and jamaica beverages. Itwas observed that the orange and jamaica beverages containing ferroussaccharate also developed unacceptable colors.

EXAMPLE 5

[0107] A fully sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.INGREDIENT Percent by Weight granulated sucrose 90.24 vitamin premix¹0.32 orange flavor 1.27 clouding agent² 1.4 citric acid 4.6 zincgluconate 0.1 iron (amino acid chelate) 0.056 sodium citrate 1.9 colors³0.121 Total 100.00

[0108] A single serving of the finished beverage (250 mls) provides thefollowing USRDI of these vitamins and minerals. NUTRIENT % USRDI Iron 20Zinc 25 Iodine 20 Vitamin A 25 Vitamin C 100 Riboflavin 35 Folic Acid 25B12 35 Vitamin E 25 B6 25

EXAMPLE 6

[0109] A semi-sweetened Jamaica flavored (derived from hibiscus) drinkmix is prepared from the following ingredients according to the mixingprocedures of Example 1. INGREDIENT PERCENT BY WEIGHT granulated sucrose82.2 vitamin premix¹ 1.1 flavor 2.7 citric acid 8.1 tannic acid 0.27malic acid 1 zinc gluconate 0.36 iron (amino acid chelate) 0.2 sodiumcitrate 3.7 colors² 0.37 Total 100.00

[0110] Other formulations are prepared using the premix of Example 1 byblending the following ingredients.

EXAMPLE 7

[0111] A fully sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.INGREDIENT PERCENT BY WEIGHT granulated sucrose 90.2 vitamin premix¹ 0.2flavor 1.3 clouding agent² 1.4 citric acid 4.8 zinc gluconate 0.1 iron(amino acid chelate) 0.1 sodium citrate 1.9 colors³ 0.1 Total 100.00

[0112] A single serving of the finished beverage (250 mls) provides 10%of the USRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

EXAMPLE 8

[0113] A semi-sweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.INGREDIENT PERCENT BY WEIGHT granulated sucrose 64.5 vitamin premix¹ 1.1flavor 4.6 clouding agent² 4.9 citric acid 17.1 zinc gluconate 0.3 iron(amino acid chelate) 0.2 sodium citrate 6.9 colors³ 0.4 Total 100.00

[0114] A single serving of the finished beverage (250 mls) provides 50%of the USRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

EXAMPLE 9

[0115] A unsweetened orange flavored drink mix is prepared from thefollowing ingredients according to the mixing procedures of Example 1.INGREDIENT PERCENT BY WEIGHT vitamin premix¹ 4.0 flavor 12.8 cloudingagent² 13.6 citric acid 47.8 zinc gluconate 1 iron (amino acid chelate)0.6 sodium citrate 19.1 colors³ 1.2 Total 100.00

[0116] A single serving of the finished beverage (250 mls) provides 100%of the USRDI of vitamin C, vitamin A, vitamin E, vitamin B₂, folic acid,vitamin B₁₂ and vitamin B₆ and 25% of the USRDI of the minerals iron andzinc.

[0117] It is obvious that other flavored and colored beverage mixes,e.g. mango, peach, strawberry, tangerine, and orange can be readily madeby changing the coloring agent and flavoring ingredients of the mix.Accordingly, the examples given are for illustrative purposes only arenot to be limiting thereof.

EXAMPLE 10

[0118] A fortified, ready-to-drink fruit juice beverage is prepared fromthe following ingredients: INGREDIENTS PERCENT BY WEIGHT Fruit juicebeverage 99.93 FERROCHEL 0.01 Vitamin/Mineral Premix* 0.058

EXAMPLE 11

[0119] A fortified tea beverage is prepared from the followingingredients: INGREDIENTS PERCENT BY WEIGHT Tea solids 0.79 Sugar 4.72Citric acid 0.1 Ascorbic acid 0.04 FERROCHEL 0.01 Water 94.35

EXAMPLE 12

[0120] A fortified baby cereal is prepared from the followingingredients: INGREDIENTS PERCENT BY WEIGHT Oat meal with banana flakes9.02 FERROCHEL 0.023 Vitamin/mineral premix* 0.12 EDTA 0.66 Water 90.18

What is claimed is:
 1. A dry beverage composition comprising: (a) fromabout 5% to about 100% of the USRDI of iron, wherein the iron is ferrousamino acid chelated iron; (b) from 0% to about 98% of a sweetener, byweight of the composition; (c) an edible acid; (d) a coloring agent; and(e) a flavoring agent selected from the group consisting of fruitflavors, botanical flavors, and mixtures thereof, wherein the pH of thecomposition when combined with aqueous liquid is from about 2 to about5.
 2. The composition according to claim 1 comprising from about 1% toabout 50% of the edible acid, by weight of the composition.
 3. Thecomposition according to claim 2 wherein the ferrous amino acid chelatehas the structure: Fe(L)₂ wherein L is selected from the groupconsisting of alpha-amino acids, dipeptides, tripeptides, andquadrapeptides.
 4. The composition according to claim 3 wherein L isselected from the group consisting of glycine, lysine, and leucine. 5.The composition according to claim 4 wherein L is glycine.
 6. Thecomposition according to claim 4 further comprising from about 5% toabout 100% of the USRDI of zinc.
 7. The composition according to claim 6wherein the zinc is selected from the group consisting of zinc sulfate,zinc chloride, zinc acetate, zinc gluconate, zinc ascorbate, zinccitrate, zinc aspartate, zinc picolinate, amino acid chelated zinc, zincoxide, and mixtures thereof.
 8. The composition according to claim 6wherein at least one edible acid is selected from the group consistingof citric acid, malic acid, tannic acid, tartaric acid, phosphoric acid,acetic acid, lactic acid, maleic acid, and mixtures thereof.
 9. Thecomposition according to claim 8 wherein the edible acid is citric acid.10. The composition according to claim 8 further comprising at least onevitamin or mineral which is not iron or zinc.
 11. The compositionaccording to claim 10 comprising: (a) from about 15% to about 50% of theUSRDI of iron; (b) from about 15% to about 50% of the USRDI of zinc; (c)a fruit flavor; and (d) at least three vitamins or minerals selectedfrom the group consisting of: vitamin A, vitamin C, vitamin E, vitaminB₂, vitamin B₁₂, vitamin B₆, folic acid, niacin, calcium, and iodine.12. The composition according to claim 11 wherein the pH of thecomposition when combined with aqueous liquid is from about 3 to about4.5 and wherein the composition comprises from about 8% to about 20% ofthe edible acid.
 13. The composition according to claim 12 wherein atleast one sweetener is aspartame.
 14. A composition selected from thegroup consisting of a ready-to-drink beverage, a beverage concentrate,and an aqueous food comprising: (a) from about 5% to about 100% of theUSRDI of iron, wherein the iron is ferrous amino acid chelated iron; (b)from 0% to about 98% of a sweetener, by weight of the composition; (c)an edible acid; (d) a coloring agent; and (e) a flavoring agent selectedfrom the group consisting of fruit flavors, botanical flavors, andmixtures thereof; wherein the pH of the composition is from about 2 toabout
 5. 15. The composition according to claim 14 wherein the ferrousamino acid chelate has the structure: Fe(L)₂ wherein L is selected fromthe group consisting of alpha-amino acids, dipeptides, tripeptides, andquadrapeptides.
 16. The composition according to claim 15 wherein L isselected from the group consisting of glycine, lysine, and leucine. 17.The composition according to claim 16 wherein L is glycine.
 18. Thecomposition according to claim 16 further comprising from about 5% toabout 100% of the USRDI of zinc.
 19. The composition according to claim18 wherein the zinc is selected from the group consisting of zincsulfate, zinc chloride, zinc acetate, zinc gluconate, zinc ascorbate,zinc citrate, zinc aspartate, zinc picolinate, amino acid chelated zinc,zinc oxide, and mixtures thereof.
 20. The composition according to claim18 wherein at least one edible acid is selected from the groupconsisting of citric acid, malic acid, tannic acid, tartaric acid,phosphoric acid, acetic acid, lactic acid, maleic acid, and mixturesthereof.
 21. The composition according to claim 20 wherein the edibleacid is citric acid.
 22. The composition according to claim 20 furthercomprising at least one vitamin or mineral which is not iron or zinc.23. The composition according to claim 22 comprising: (a) from about 15%to about 50% of the USRDI of iron; (b) from about 15% to about 50% ofthe USRDI of zinc; (c) a fruit flavor; and (d) at least three vitaminsor minerals selected from the group consisting of: vitamin A, vitamin C,vitamin E, vitamin B₂, vitamin B₁₂, vitamin B₆, folic acid, niacin,calcium, and iodine.
 24. The composition according to claim 23 whereinthe pH of the composition from about 3 to about 4.5.
 25. The compositionaccording to claim 24 wherein at least one sweetener is aspartame.